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Salmon Patties with Citrus Vinaigrette Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||2 Teaspoon|
|Hot pepper sauce||2 Drop|
|Fresh ginger slices||1 1⁄2 , minced, quartered|
|Cilantro sprigs||1⁄3 Cup (5.33 tbs), minced (Packed)|
|Canned salmon||14 3⁄4 Ounce, drained (1 Can)|
|Scallions||3 , minced|
|Fine dry bread crumbs||1 Cup (16 tbs) (Unseasoned)|
|Dry mustard||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Calories 414 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 131.9 mg44%
Sodium 696.2 mg29%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3 g11.9%
Sugars 5.2 g
Protein 26 g51.8%
Vitamin A 8.5% Vitamin C 54.1%
Calcium 7.6% Iron 9.6%
*Based on a 2000 Calorie diet
2. In a small bowl, combine the orange and lemon zests, juices, and pieces. Stir in 2 tablespoons of the oil, the soy sauce, hot pepper sauce, and half of the ginger and cilantro.
3. In a medium bowl, combine the salmon, scallions, and the remaining ginger and cilantro, and toss to break up the salmon and distribute the ingredients.
4. Add the bread crumbs, eggs, mustard, and pepper, and thoroughly combine. Form the mixture into 4 patties about 4 inches across.
5. In a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the salmon patties and cook until golden on one side, about 3 minutes. Turn the patties over, add the remaining 1 tablespoon oil, and cook until golden on the second side, about 3 minutes. Serve the patties with the sauce on the side.